Our anniversary dinner {butter and herb stuffed trout}

Tags

4 year anniversary, fish for dinner, healthy dinner, herb filling, jay, oven baked trout

Yesterday was my boyfriends and mine 4 year anniversary. Sadly he does have an important exam on Monday and really needed to study, while I needed to get my booty in a jeans and head to work. Jeans are way to hot for this weather, but I really enjoyed the new flowy blouse which I bought to wear in the office during this heat.

Instead of spending a whole day chilling at a pool, having fun in an amusement park or going for a long walk and enjoying the sun in the huge city park – that’s what we did the last three years – we just had dinner together, before he hit the books again. We will catch up on “our day” later in August when he is done with the first round of his exams.

the two of us two years ago in an amusement park

Good thing for you: we had an amazing delicious dinner! I had great respect for preparing a fish in it’s whole. But when I saw these little frozen trouts, already cut open and gilled, just needed to be filled and either fried, grilled or baked, on sale yesterday – I just needed to try it. And there is no magic involved, promised.

Butter and Herbs stuffed Trout

2 frozen or fresh whole trouts (gilled)
1 tbsp butter
1 tsp salt
fresh parsley and spring onion
1 lemon

Preheat the oven to 200°C (390°F). Let the fish defrost for 3-4 hours. (Or longer if you keep it in the fridge). Wash thoroughly until not slimy any longer. Fill them with butter, finely cut up parsley and spring onion and 1/2 tsp of salt each. If you use organic lemon you could place two slices of lemon in each trout, otherwise (like me) just drizzle a bit of juice in. Wrap each one in aluminium foil and place in the preheated oven. Let bake for 20-25 minutes.

Open the foil packages cautiously, since they will be hot and steamy. Take the fish with the help of a spoon slowly out of the foil. Don’t worry the skin will stick a bit to the foil, but you will not eat it anyway. Place the fish on a plate and serve with a lemon slice; a side of veggies, corn on the cob or potato wedges or sweet potato.
We enjoyed our trout with a glass of dry red, spinach-onion-mushroom vegetables and a baked corn on the cob. It was perfect.